Scrambled Eggs and Smoked Salmon with Creme Fraiche
Last year, I received a very special birthday gift from my family, ‘Four Little Red Hens’. Easy to care for and very endearing, we give them food and shelter, they give us amazing fresh eggs every day!
This ambrosial recipe for Scrambled Eggs and Smoked Salmon is supper, breakfast, brunch or lunch. Not only tasty, it provides a great source Vitamin D both from the eggs and the smoked salmon.
4 fresh eggs, preferably free range
75g smoked salmon trimmings, chopped
2 tbs creme fraiche
1 knob of butter
2 wholemeal bagels toasted and buttered
1 tsp chopped fresh chives for garnish, (optional)
freshly ground black pepper
Put a small pan on a medium heat on hob.
Add knob of butter and melt.
Beat eggs lightly in a bowl, season with ground black pepper and add to pan with melted butter. Stir continuously with a wooden spoon.
As the egg begins to solidify (this should take 2-3 minutes) add the creme fraiche and mix through, followed by the chopped salmon trimmings.
Keep stirring and when the mixture becomes a ‘soft and creamy mass’, remove from heat and serve on toasted wholemeal bagels. Garnish with freshly chopped chives if desired. Enjoy!